Swipe My Meal Plan | Week 15
- Allie
- Jul 12, 2017
- 3 min read
I am really looking forward to this week of eating! It's going to be light and healthy, but will pack a punch in the flavor department. I've even built in a little indulgence for the end of the week, to reward ourselves. If you're a cabbage person, you'll love this meal plan. We are getting a couple of heads of cabbage in our CSA basket this week, so I've found some creative ways to use it!
As always, you can find the recipes linked below (the underlined text) or on my Weekly Meal Plan Recipes Pinterest Board.
I've started posting a live video each week, over in the Allie Peach Meal Plan Facebook Group, to talk about these recipes in more detail, as well as how I plan to modify them, prep ahead, and stack the ingredients to make more of my efforts in the kitchen. This week's live session will be Thursday, July 12th at 1:30 pm CST
^ Join the group, and meet me live! Come with your questions, and I'll answer them on video.
I'm following the Aficionado Farms weekly CSA to come up with these meal plans throughout the summer, but don't worry if you aren't a member... I've given you a full market list of all the produce in the meal plan at the bottom of the post!
The recipe given in this link is a very basic fish taco bowl. It'll give you all the instructions you need to build the base. I plan to add in more toppings, like cilantro, tomatoes, roasted sweet potato, avocado, and maybe even mango! Use whatever you like on top. Some chopped chipotle peppers and a little of their adobo sauce would be great in the dressing, too.
Much like the recipe above, this one gives the basic makings of a veggie quiche, and allows variation on the vegetables and cheeses. I plan to use my zucchini, squash and tomatoes in this one (along with some onion). I may swap the cheddar for goat cheese, or use a little of both.
Maybe it's because I'm already pining for fall, but curry sounds so good right about now. Here's how I would dress this up, to make it more like a low-carb noddle bowl. Top each bowl with a soft boiled egg, cut in half (in case you missed my favorite egg cooker, check it out HERE. It's totally worth finding room for another small appliance). Add some fresh cilantro, a wedge of lime, some thinly sliced raw red onion, maybe even some julienned bell pepper, and if you're following me and adding roasted sweet potatoes to your cabbage fish taco bowl, make extra to go in this dish.
For this one, I realize there are a lot of different components listed to make up the salad. I'm offering this recipe as part of the meal plan this week, as a general jumping off point. That seems to be the theme this time around, doesn't it? I love the idea of the baby romaine, hot smoked salmon and cabbage combination. Feel free to use any dressing you want, as I know raw cashews are pricey and might not be as easy to find. As for the "crunchies", I think any seeds, pistachios, some toasted coconut, or anything else like that, which you might have on hand, would work just fine!
I promised you a little indulgence as a reward for a week of good eating! Buy some good sourdough at the farmer's market, and use an interesting combination inside, like this blueberry and balsamic OR use up some left over ingredients from the week (maybe some extra tomatoes?) I've given you some different ideas over on the Pinterest board, so feel free do what you've been doing all week, and make this one your own!
MARKET LIST
Try to find these ingredients at the farmer's market before hitting the grocery store!
Green onions
Cabbage
Tomatoes
White/ yellow onion
Red onion
Zucchini
Squash
Eggs
Thyme
Carrots
Garlic
Sourdough
Spinach
Blueberries
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